Chicken and wild rice soup has a lot of similar components to classic chicken noodle soup, only with rice and cream added. Shredded precooked chicken is used to speed up the process which means a piping hot bowl of this filling soup is perfect for weeknights!
I am on a new kick now with rice …. WILD rice.
I get a wild rice blend, which is a blend of brown, white, wild and red rices. It contains almost twice the protein and fiber as brown rice, and is also high in B vitamins, manganese, zinc, potassium, phosphorous and magnesium, while being relatively low in calories.
I made the most amazing Wild Rice with Caramelized Sweet Potatoes, Shallots and Mushrooms last week. So this week I wanted to use up the wild rice that I had left and decided to make a creamy chicken soup with it.
Our soup uses already precooked chicken. You can dice it into cubes or shred it. It also uses cooked rice. Both of which speed up the cooking time for this soup.
HOW TO MAKE CHICKEN AND WILD RICE SOUP:
- This soup uses pre cooked chicken and precooked rice, so be sure to have both of them on hand.
- Then simply sauté the onions, carrots, celery, garlic until softened which releases their beautiful flavors. Sprinkle some flour over the veggies to make a roux. You always want to cook flour for at least a minute, stirring often.
- Add the liquid and bring it to a boil.
- Add the cooked chicken and rice and stir to combine and heat through.
- Finally add your cream off the heat and your soup is done!
Creamy Chicken and Wild Rice Soup
Description
A flavorful creamy chicken soup with onions, carrots, garlic, mushrooms and filling wild rice. You can’t go wrong !
Ingredients
- 2 Cup cooked wild rice
- 1 Cup Onion, diced
- 1 Cup Carrots, diced (from 2 medium)
- 1 Cup Celery diced (from 2 – 3 stalks)
- 8 oz. Mushrooms, sliced
- 4 Tbsp Butter
- 2 Cloves Garlic, minced
- 4 ½ Cups Chicken Broth
- 1–2 teaspoon Sea Salt
- ¼ – ½ teaspoon Black Pepper
- 1–2 Chicken breasts, cooked and diced or shredded
- ¼ cup White Whole Wheat Flour
- 1 ½ Cups Whole Milk
- ½ Cup Heavy Cream (or 2 Cups Half and Half)
Instructions
- Melt the butter in a large stockpot over medium heat. Once foaming, add the onion, carrots, celery and mushrooms. Sauté until slightly tender, about 4 minutes.
- Add the garlic and cook another minute longer.
- Sprinkle the flour over the veggies and stir to combine. Cook for 1 minute.
- Slowly, whisk in the milk and then the chicken broth. Taste for seasoning and add salt and/or pepper if needed.
- Bring it to a boil and reduce the heat to low.
- Add cooked rice and the chicken to the soup.
- Add the heavy cream and simmer on low for 10 minutes or until the chicken is heated through.
Notes
Calories 223; Fat 13.8 gr; Cholesterol 60 mg; Sodium 654 mg; Carbs 14.2 gr; Fiber 1.6 gr; Sugar 3 gr; Protein 11 gr
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I’d like to make a couple comments for people who decide to make this recipe. It has the potential to be very delicious, with a couple mentions.
*You have a big discrepancy in the recipe, and the separate directions. In the recipe you say Add the cream and simmer on low for 10 minutes, but in the directions completely separate from the recipe, you say to add the cream off heat. Please correct this, and which is correct? I added the half and half substitute for cream as the recipe called for, and simmered for 10 minutes, and the soup was completely runny when I dished it up. I cooked half the soup in a stainless large pan, and it was the same runny consistency. While we ate a bowl, I left the 2 pans cooking, and after about 1/2 hour with burner turned higher, then it did thicken up.
*The carrots, celery, and onions are not even beginning to get tender after 4 minutes of cooking, (unless you have a way to make them paper thin) in fact I cooked them much longer and they were still not tender. I did cook them in a Le Creuset so maybe that is the problem. Because I was doubling the recipe, after I cooked the veggies in the Le Creuset, I split them up and used two pans because I didn’t have one pan large enough to hold all the contents.
The second day the soup was a much thicker consistency. The flavors had blended, and then it was delicious.
Thanks for your comments –
Way too much half and half, way too thin now.
Any suggestions for making the roux without the flour?! Gluten… 🙁
Thanks!!
Bob Mills makes a gluten free flour Michelle. You can try that.
Hi, Did you ever have a chicken pot pie recipe on your site? I made it on a regular basis last fall and thought it was on your site, but now I can’t find it.